Ingredients
2 tbsp my seasoning (follows)
4 lb bone-in or boneless pork-loi n roas, t
1 flour, all purpose
3 tbsp vegetable oil
2 med onions, chopped
3 granny smith apples*
1 cup apple juice
3 tbsp brown sugar
1 tsp ground ginger
Directions
* Peeled, shredded or sliced thin THIS IS AN EXCELLANT PORK ROAST
(PIECZONA POLEDWICA WIEPRZOWA) Pat roast dry. Cover with My
Seasoning. Let stand 15 minutes. Sprinkle roast with flour until
evenly coated. Preheat oven to 325F. degrees (165C). Heat oil in a
large skillet. Add roast; cook over medium-high heat until browned on
all sides. Place browned roast in a deep baking dish. Add onions to
skillet cooking juices; saute' over medium heat until tender. Remove
from heat. Stir apples into onions, add brown sugar and ginger; spoon
mixture over roast. Add water to the bottom of baking dish. Cook,
uncovered 2 to 2-1/2 hours or until tender. Baste every 20 minutes,
adding enough water to make sure at least 1 cup cooking juices
remains in baking dish throughout cooking time. When done, remove
meat and strain cooking juices. Slice meat and serve hot with side
dish of strained juices. CROCKPOT: Layer apples and onions mixture on
bottom of crock-pot. Add roast. Mix apple juice or water (use only
1/4 cup) with brown sugar and ginger. Spoon over top surface of
roast, moistening well. Cover and cook on low setting 8-10 hours or
until done. NOTE: For Crock-Pot use only 1/4 cup liquid. My
Seasoning: 1 part garlic powder, 1 part onion powder, and one half
part ground pepper. Mix well before adding to recipe.
Servings: 6 servings
Polish Baked Pork Loin Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the far past, in fact as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just simple hieroglyphic instructions for preparing food.
Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the Romans used a good variety of herbs and spices, including many that are still in use today like basil, mint and dill. In the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. These new spices and herbs created a surge in publications on food, some of which still exist in academic collections. When we get to the 1900s, cookbooks were in high demand, as a result of better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Polish Baked Pork Loin recipe.
